The nose is ripe with juicy pineapple and monk fruit supported by yeasty brioche notes, the palate is full, crisp, and citrusy, unfolding into grapefruit and bracing minerality on the finish.
While we lack the ancient limestone soils of the Loire, what we do have is a fault line that runs adjacent to our Sauvignon Blanc plantings. The eons of non-existential seismic activity have kicked up some really interesting mineral bands and incredibly unique profiles containing iron and flint.
To enhance the inherent complexity of our Faultline Ranch, we employed a variety of techniques, including whole cluster press, maceration three different yeasts, a range of fermentation temperatures. For this blend, 85% was macerated, 15% whole cluster pressed, 70% was barrel fermented, 30% stainless steel fermented.